{"id":202,"date":"2023-05-10T15:10:31","date_gmt":"2023-05-10T15:10:31","guid":{"rendered":"https:\/\/easy-recipes.gogorecipe.com\/?p=202"},"modified":"2023-05-10T15:10:31","modified_gmt":"2023-05-10T15:10:31","slug":"homestyle-chicken-noodle-soup","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/homestyle-chicken-noodle-soup\/","title":{"rendered":"HOMESTYLE CHICKEN NOODLE SOUP"},"content":{"rendered":"

Classic chicken noodle soup that will leave you feeling so good, so warm, so cozy. Perfect for sick days and cold nights!!!<\/p>\n

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It\u2019s the dead of winter. 33 degrees F all week. Snow and ice piles everywhere. And it\u2019s only January, meaning we basically have about 3-4 months of winter left.<\/p>\n

And now that I am officially a Midwest resident, that basically translates to having this chicken noodle soup on the regular all. winter. long. It\u2019s so warm, so cozy, and so soothing during these chilly nights.<\/p>\n

Now this recipe uses bone-in, skinless chicken breasts which means it will take a little longer than usual for the chicken to cook through.<\/p>\n

But don\u2019t worry, it yields the most flavorful stock and the most tender chicken bites (so it\u2019s absolutely worth the extra time), doctored up with fresh dill and freshly squeezed lemon juice for a little bit of jazz. SO SO GOOD.<\/p>\n

\nINGREDIENTS<\/h4>\n

2 tablespoons unsalted butter
\n1 onion, diced
\n2 carrots, peeled and diced
\n2 ribs celery, diced
\n3 cloves garlic, minced
\n8 cups chicken stock
\n2 bay leaves
\nKosher salt freshly ground black pepper, to taste
\n2 \u00bd pounds bone-in, skinless chicken breasts
\n2 \u00bd cups wide egg noodles
\n2 tablespoons chopped fresh parsley leaves
\n2 tablespoons chopped fresh dill
\n1 tablespoon freshly squeezed lemon juice, or more, to taste<\/p>\n

For Complete\u00a0Cooking\u00a0STEPS Please Head On Over To Next Page Or Open button (>) and don\u2019t forget to SHARE with your Facebook friends<\/h3>\n

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INSTRUCTIONS<\/h4>\n

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\nMelt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
\nStir in garlic until fragrant, about 1 minute.
\nStir in chicken stock and bay leaves; season with salt and pepper, to taste. Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 30-40 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones.
\nStir in chicken and pasta and cook until tender, about 6-7 minutes.
\nRemove from heat; stir in parsley, dill and lemon juice; season with salt and pepper, to taste.
\nServe immediately.<\/p>\n

You may like Also<\/h3>\n

CHICKEN STEW<\/a><\/h4>\n

CHICKEN AND DUMPLINGS<\/a><\/h4>\n

LASAGNA SOUP<\/a><\/h4>\n\n
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